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Buy Fragrant and light wine
Fragrant and light red wines are usually produced in climatically cold and extreme areas where maturity in the grape harvest is just and necessary to offer soft and subtle wines with a rather fragile texture with a low alcohol content around 12ºC (53.6ºF). By smell these are wines that show perfumes of acidic red fruit, wild flowers and dried herbs. At sight they have a pale red and weak coloration. By taste they are characterized by their freshness and acidity giving way to unmistakable balsamic and spicy notes such as green pepper.
They are wines that usually are elaborated by a very traditional form through a traditional alcoholic fermentation with native yeasts as well as by semi carbonic maceration where the stems, are partially used contributing to create great doses of freshness to the wine. Many of these wines in their youth give off sensations of firm and crunchy red fruit, as they are bottled with the presence of carbon dioxide. Sometimes depending on the varietal, the area and a purely artisan elaboration this is observed that they are wines with a somewhat rough and austere tannin.
They are wines that for their simplicity are drunk very well at a relatively cool temperature between 12 and 14°C (53.6 and 57.2ºF) alone or accompanied by sausages, countryside pates, bird stew, soft cheese type Camembert Normandie or Tou dels Til.lers and blue fish grilled or simply marinated one e.g. mackerel.
In Spain, this is difficult to find wines that comply with this style. That is why we must go to cold areas of Atlantic character such as Galicia where the maturity is early with the Brancellao, Caiño, Sousón, Bastardo and Espadeiro varieties. In the Galician wine fairs it is very common to accompany the barnacles with wine Espadeiro from the year. In France the best specimens will be found in regions such as Beaujolais with Gamay wines and the Jura region with Trousseau and Poulsard (also known as Plousard).
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Buy Fragrant and light wine
Fragrant and light red wines are usually produced in climatically cold and extreme areas where maturity in the grape harvest is just and necessary to offer soft and subtle wines with a rather fragile texture with a low alcohol content around 12ºC (53.6ºF). By smell these are wines that show perfumes of acidic red fruit, wild flowers and dried herbs. At sight they have a pale red and weak coloration. By taste they are characterized by their freshness and acidity giving way to unmistakable balsamic and spicy notes such as green pepper.
They are wines that usually are elaborated by a very traditional form through a traditional alcoholic fermentation with native yeasts as well as by semi carbonic maceration where the stems, are partially used contributing to create great doses of freshness to the wine. Many of these wines in their youth give off sensations of firm and crunchy red fruit, as they are bottled with the presence of carbon dioxide. Sometimes depending on the varietal, the area and a purely artisan elaboration this is observed that they are wines with a somewhat rough and austere tannin.
They are wines that for their simplicity are drunk very well at a relatively cool temperature between 12 and 14°C (53.6 and 57.2ºF) alone or accompanied by sausages, countryside pates, bird stew, soft cheese type Camembert Normandie or Tou dels Til.lers and blue fish grilled or simply marinated one e.g. mackerel.
In Spain, this is difficult to find wines that comply with this style. That is why we must go to cold areas of Atlantic character such as Galicia where the maturity is early with the Brancellao, Caiño, Sousón, Bastardo and Espadeiro varieties. In the Galician wine fairs it is very common to accompany the barnacles with wine Espadeiro from the year. In France the best specimens will be found in regions such as Beaujolais with Gamay wines and the Jura region with Trousseau and Poulsard (also known as Plousard).